Potato Casserole Recipe

Of all the dishes in my comfort food repertoire, this Cheesy Potato Casserole holds a special place. It’s more than just a recipe; it’s a feeling. It’s the aroma that fills the house on a chilly Sunday afternoon, the dish my kids unanimously request for their birthday dinners, and the one I’m always asked to bring to potlucks and family gatherings. I remember the first time I made it for a holiday meal. I was nervous, hoping it would live up to the legendary status of my grandmother’s cooking. When my uncle, a man of few words and a notoriously picky eater, went back for a third helping, I knew I had a winner. This casserole isn’t fancy, but its magic lies in its simplicity: tender potatoes enveloped in a rich, velvety cheese sauce, all crowned with a buttery, crunchy topping that provides the perfect textural contrast. It’s the kind of dish that brings everyone to the table and leaves them feeling warm, satisfied, and a little bit nostalgic. It’s a culinary hug in a 9×13 inch dish, and I’m so excited to share my family’s beloved version with you.

Why This is the Ultimate Potato Casserole Recipe

Before we dive into the ingredients and instructions, let’s talk about what makes this specific potato casserole recipe a standout champion. In a world filled with countless variations, this one has been tested, tweaked, and perfected over years to achieve the ideal balance of flavor, texture, and simplicity.

• Unbeatable Creaminess: The secret to its luscious, creamy interior is a carefully balanced trio of sour cream, condensed cream of chicken soup, and melted butter. This combination creates a rich, tangy, and savory sauce that coats every single piece of potato, ensuring there are no dry bites. It’s a decadent base that is purely indulgent.
• Perfectly Cheesy: We use a generous amount of sharp cheddar cheese both inside the casserole and on top. Mixing it into the potato mixture ensures cheesy goodness in every spoonful, while the top layer melts into a glorious, golden-brown crust. Using freshly grated cheese is a key tip for the best meltability.
• The Signature Crunch: A potato casserole is not complete without its topping. While some recipes use breadcrumbs or crackers, this recipe calls for crushed cornflakes tossed in melted butter. This creates an incredibly crispy, slightly sweet, and buttery crust that is simply irresistible and provides the perfect textural counterpoint to the creamy potatoes below.
• Incredibly Versatile: This dish is the ultimate culinary chameleon. It’s perfectly at home next to a holiday ham or turkey, a weeknight roasted chicken, or a summer barbecue steak. It can be a side dish or, with the addition of some protein, a hearty main course.
• Make-Ahead Friendly: This is a lifesaver for busy hosts. The entire casserole can be assembled up to two days in advance, stored in the refrigerator, and then baked just before serving. This convenience makes it an ideal choice for holidays and entertaining, allowing you to spend more time with your guests and less time in the kitchen. This recipe is also known colloquially in some regions as “Funeral Potatoes,” a testament to its status as a go-to dish for bringing comfort to gatherings.

The Ultimate Cheesy Potato Casserole Recipe

This recipe is designed for a standard 9×13 inch baking dish and serves a crowd, making it perfect for family dinners, holidays, and potlucks.

Ingredients

• For the Casserole:
  • Potatoes: 1 (30-ounce) bag of frozen southern-style diced hash brown potatoes, thawed
  • Sour Cream: 2 cups (16 ounces) of full-fat sour cream
  • Condensed Soup: 1 (10.5-ounce) can of condensed cream of chicken soup (do not dilute)
  • Butter: 1/2 cup (1 stick) of unsalted butter, melted
  • Onion: 1/2 cup of yellow onion, finely chopped
  • Cheddar Cheese: 2 cups of sharp cheddar cheese, shredded (plus 1 cup for topping)
  • Salt: 1 teaspoon of kosher salt
  • Black Pepper: 1/2 teaspoon of freshly ground black pepper
  • Garlic Powder: 1/2 teaspoon of garlic powder
• For the Topping:
  • Cornflakes: 2 cups of cornflakes cereal
  • Butter: 1/4 cup (1/2 stick) of unsalted butter, melted

Kitchen Tools You’ll Need

• 9×13 inch baking dish (glass or ceramic is best)
• Large mixing bowl
• Small bowl (for the topping)
• Spatula or large spoon
• Measuring cups and spoons
• Small Ziploc bag (for crushing cornflakes)
• Knife and cutting board (for the onion)

Step-by-Step Instructions

Follow these detailed steps for a flawless potato casserole every time. The key is to ensure your potatoes are thawed to prevent a watery result.

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish generously with butter or non-stick cooking spray. Set aside.
2. Thaw the Potatoes: This is a crucial step! Ensure your frozen hash brown potatoes are completely thawed. You can leave them in the refrigerator overnight or spread them on a baking sheet on the counter for a couple of hours. Pat them dry with paper towels to remove any excess moisture. This prevents the casserole from becoming watery.
3. Combine the Wet Ingredients: In a large mixing bowl, combine the 2 cups of sour cream, the can of condensed cream of chicken soup, and the 1/2 cup of melted butter. Whisk until the mixture is smooth and well-incorporated.
4. Add Seasonings and Aromatics: To the cream mixture, add the finely chopped yellow onion, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of garlic powder. Stir everything together until the seasonings are evenly distributed.
5. Fold in Potatoes and Cheese: Gently fold the thawed hash brown potatoes and 2 cups of the shredded sharp cheddar cheese into the cream mixture. Use a spatula and be careful not to mash the potatoes. Continue to fold until every piece of potato is coated in the creamy sauce.
6. Assemble the Casserole: Pour the potato mixture into your prepared 9×13 inch baking dish. Use the spatula to spread it into an even layer, ensuring it reaches all the corners of the dish.
7. Prepare the Crunchy Topping: In a separate small bowl (or a Ziploc bag), crush the 2 cups of cornflakes. You want a mix of smaller crumbs and some larger pieces for texture. Drizzle the 1/4 cup of melted butter over the crushed cornflakes and toss gently with a fork until all the flakes are lightly coated.
8. Top and Bake: Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the potato mixture. Then, sprinkle the buttered cornflake topping evenly over the cheese layer.
9. Bake to Golden Perfection: Place the baking dish in the preheated oven. Bake, uncovered, for 45 to 55 minutes, or until the casserole is hot, bubbly around the edges, and the topping is a deep golden brown.
10. Rest Before Serving: Remove the casserole from the oven and let it rest for at least 10-15 minutes before serving. This allows the casserole to set, making it easier to slice and serve. It will be extremely hot right out of the oven.

Nutrition Facts

• Servings: 12 servings
• Calories per serving: Approximately 450 kcal

Disclaimer: The nutritional information provided is an estimate and can vary based on the specific ingredients and brands used. This calculation is based on the ingredients listed above.

Preparation and Cooking Time

• Preparation Time: 20 minutes (includes thawing time if done on the counter)
• Cook Time: 50 minutes
• Resting Time: 15 minutes
• Total Time: 1 hour 25 minutes

How to Serve Your Potato Casserole

This potato casserole is a versatile side dish that complements a wide range of main courses. Here are some of our favorite ways to serve it:

• As a Holiday Side Dish: This casserole is a non-negotiable part of our Easter, Thanksgiving, and Christmas menus. It pairs beautifully with:
  • Glazed Holiday Ham
  • Roasted Turkey with Gravy
  • Prime Rib or Beef Tenderloin
  • Serve alongside other classic sides like green bean casserole, roasted asparagus, and dinner rolls.
• For a Hearty Weeknight Dinner: Elevate a simple weeknight meal by serving this casserole as a substantial side. It’s wonderful with:
  • Rotisserie or Roasted Chicken
  • Grilled Pork Chops
  • Meatloaf
  • Simple pan-seared steaks
• At a Potluck or Barbecue: This is the ultimate dish to bring to a gathering because it travels well and is always a crowd-pleaser. It’s a perfect accompaniment for:
  • Pulled Pork Sandwiches
  • Grilled Hamburgers and Hot Dogs
  • Smoked Brisket or Ribs
  • Serve it alongside coleslaw, baked beans, and cornbread for a classic American feast.
• Garnishing Options: To add a touch of freshness and color, consider garnishing the casserole just before serving with:
  • Freshly chopped chives
  • A sprinkle of paprika
  • Crumbled crispy bacon

Additional Tips for Perfect Potato Casserole Every Time

Over the years, I’ve learned a few tricks that take this recipe from great to absolutely exceptional.

1. Grate Your Own Cheese: While pre-shredded cheese is convenient, it’s often coated with anti-caking agents like potato starch, which can prevent it from melting as smoothly. For the creamiest, gooiest cheese pull, buy a block of sharp cheddar and grate it yourself. The difference is noticeable.
2. Don’t Substitute Low-Fat Ingredients: This is a comfort food dish, and now is not the time to skimp on fat. Full-fat sour cream and real butter are essential for achieving the rich flavor and luscious texture that make this casserole so decadent. Low-fat versions can lead to a thinner sauce and a less satisfying result.
3. Sauté the Onions: For a deeper, sweeter onion flavor and a more refined texture, take an extra five minutes to sauté the finely chopped onions in a tablespoon of butter until they are soft and translucent before adding them to the cream mixture. This mellows out the raw onion bite.
4. Give it a Spicy Kick: If your family enjoys a little heat, add a pinch of cayenne pepper (about 1/4 teaspoon) to the cream sauce mixture. You can also add 1-2 finely diced jalapeños (seeds removed for less heat) for a pop of spice and flavor that cuts through the richness of the cheese and cream.
5. Let It Rest!: This might be the most important and most overlooked tip. Letting the casserole rest for 10-15 minutes after it comes out of the oven is crucial. It allows the molten sauce to set up and thicken slightly. If you cut into it immediately, it will be runny. Patience will be rewarded with perfect, clean slices.

Make-Ahead, Storage, and Freezing Guide

One of the best features of this casserole is how well it lends itself to being made in advance.

Making it Ahead

You can assemble the entire casserole (without the cornflake topping) up to 2 days ahead of time.

1. Follow steps 1-6 of the recipe.
2. Cover the baking dish tightly with plastic wrap or foil.
3. Store in the refrigerator for up to 48 hours.
4. When ready to bake, remove from the refrigerator for 30 minutes to take the chill off.
5. Prepare the cornflake topping, sprinkle it over the casserole, and bake as directed, adding 10-15 minutes to the total baking time since it’s starting from cold.

Storing Leftovers

Allow the casserole to cool completely. Cover the baking dish tightly with foil or transfer leftovers to an airtight container. Store in the refrigerator for up to 4 days.

Freezing Potato Casserole

This casserole freezes surprisingly well. You can freeze it baked or unbaked.

• To Freeze Unbaked: Assemble the casserole completely in a freezer-safe baking dish, but leave off the cornflake topping. Cover tightly with a layer of plastic wrap, followed by a layer of heavy-duty aluminum foil. Label with the date and freeze for up to 3 months. To bake, thaw overnight in the refrigerator. Prepare the fresh topping, add it to the casserole, and bake as directed.
• To Freeze Baked: Let the baked casserole cool completely. You can freeze it in the dish (well-wrapped) or portion it into smaller, freezer-safe containers. Freeze for up to 3 months.

Reheating Instructions

• From the Refrigerator: Cover the casserole with foil to prevent the topping from burning and bake in a 350°F (175°C) oven for 20-30 minutes, or until heated through. You can remove the foil for the last 5 minutes to re-crisp the topping.
• From the Freezer: For best results, thaw the casserole in the refrigerator overnight. Then, reheat as instructed above. You can also bake from frozen by covering with foil and baking at 350°F (175°C) for 60-75 minutes, or until hot and bubbly in the center.

Frequently Asked Questions (FAQ)

1. Can I use fresh potatoes instead of frozen hash browns?
Yes, you absolutely can. You will need about 2 pounds of potatoes (Russet or Yukon Gold work best). Peel and dice the potatoes into 1/2-inch cubes. Boil them in salted water for 8-10 minutes, or until they are just tender (a fork can pierce them but they still hold their shape). Drain them very well and let them cool slightly before mixing with the other ingredients.

2. Why did my potato casserole turn out watery?
The most common culprit for a watery casserole is not thawing the frozen potatoes completely and patting them dry. The excess water from the ice crystals melts during baking and thins out the sauce. Using low-fat sour cream can also contribute to a runnier consistency.

3. Can I make this recipe gluten-free?
Yes, this recipe is easy to adapt for a gluten-free diet. Simply substitute the standard condensed cream of chicken soup with a certified gluten-free version (many brands now offer this). Also, ensure your cornflakes are certified gluten-free, as some brands contain malt flavoring derived from barley.

4. What’s the difference between this and “Funeral Potatoes”?
There is no difference! “Funeral Potatoes” is a popular regional name for this exact type of cheesy hash brown casserole. The name comes from its popularity as a comforting and easy-to-transport dish brought to bereaved families and post-funeral luncheons, particularly in the American Midwest and South. It’s a testament to the dish’s comforting nature.

5. Can I use a different topping besides cornflakes?
Certainly. While cornflakes are classic, you can easily substitute them. Other great options include:

• Buttered Breadcrumbs: Panko breadcrumbs will give you the best crunch.
• Crushed Ritz Crackers: These provide a rich, buttery flavor.
• French’s Fried Onions: For a savory, onion-forward crunch.
  Simply toss your chosen topping with the 1/4 cup of melted butter and sprinkle over the casserole before baking.

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